or Connect
New Posts  All Forums:Forum Nav:

Pork Loin

post #1 of 12
Thread Starter 

 

Just did a 7 lb pork loin and thought I would take a few shots. I started at 3pm and took it off at 645. It's all done on the grill with apple and cherry chunks.

 

 

 

 

 

 

 

I probabbly could have took it off about 15 - 20 min earlier cause it's slightly dry. Still kinda moist but not like it should be.

post #2 of 12

Looks pretty good to me!

 

Typically I pull my pork loins off at about 145 IT.  Nice and juicy and cooked plenty.

 

Bill

post #3 of 12
Thread Starter 

Didn't check my temp until I took it off and it was 170. I'm a rookie so please forgive.  !45 most likely would have been perfect.

 

 

 

 

Thanks

post #4 of 12

Now worries Miss Kat!  We were all newbies at one time or other...biggrin.gif

 

 

Like I said...it looks good to me!  Make a great Cuban sammich...

 

Bill

post #5 of 12

Yep!  As long as that loin was left as intact muscle meat?  Even the USDA says 145 now.

 

I pull mine at 135 to 140 and tent them with foil to rest for about 20 minutes.  They will easily reach 145 or more that way.

 

A wired probe thermometer is critical for these cuts!  Maybe an extra instant read stick probe thermometer for verification?  Then again I am among the thermo freaks here?  Never saw a new therm I didn't want to buy!  biggrin.gif

 

Looks like you are on your way.  Keep at it!

 

Good luck and good smoking.

post #6 of 12
Thread Starter 

Well it looks like I need to get a wire probe therm. That is the largest piece I ever put on the grill though. Would have been nice to know what the actual temp was inside the grill. Do they make a 2 probe wired therm so I can have 1 in the meat and 1 laying on the rack so I can see both temps?

post #7 of 12

Countrykat the Maverick ET-732 is a great thermo with just what you are looking for. Lots of folks on here and in comps etc use them. I have 2. Highly recommended and it has a wireless monitor with high/low for the Q and high for meat with audible alarm. Good luck!

 

Doug

post #8 of 12
Thread Starter 

Thanks I'll take a look at it. Know off hand if anyplace has free shipping on it?

 

Jim

post #9 of 12
Thread Starter 

Found it on amazon, should be here next week.

 

Thanks

Jim

post #10 of 12
I have a wire probe thermometer with my Jim bowie. that pellet grill comes with a remote too ! so I can change temp of my grill. And view internal temperature of my meat from the temperature probe from within my home. Very handy since I don't need to open the lid to take a I.T
post #11 of 12
Quote:
Originally Posted by smokinclt View Post

Countrykat the Maverick ET-732 is a great thermo with just what you are looking for. Lots of folks on here and in comps etc use them. I have 2. Highly recommended and it has a wireless monitor with high/low for the Q and high for meat with audible alarm. Good luck!

 

Doug

Been seriously considering purchasing the maverick ET-732  I noticed you said you have 2 of them... 

My question is  can you run them both at the same time ....  I have 2 Identical wireless thermometers I 

currently use and my problem is they must be on the same frequency so when I'm running the both of them 

the read out flips back and forth between the two units.    I was wondering if you have this same issue.

post #12 of 12

Looks good for your first smoke...

 

Pork Loins usually take me about 2 - 21/2 hours Max at 225-250  for a 7 LB'er ( typically the size I buy )   to reach IT of 145   Foil and wrap for 30 mins.  

and you'll have the most moist and juicy pork loin you ever ate.    

 

Pork Loins tend to cook pretty quick since there are no bones & very little fat to break down.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Pork